Sourdough prepared the old fashioned way, before added gluten and fast-rising yeast became the norm, may be one solution for those who can’t tolerate gluten.…

“It’s a momentous time for bread. That’s especially satisfying, given the years it spent as a bad word in our diet vocabulary: High carb! High…

We had great fun recently at our Colourful pasta class, where we made fresh egg pasta, coloured with beetroot & spinach to create some beautiful…

This is the traditional Neapolitan Pizza Dough recipe that we use in our Cooking Class in Como, no oil, not too much salt, just perfectly…

During our Pizza cooking classes, we have been making lots and lots of yummy Neapolitan pizza dough. But one household can only eat so much…

Todays class was very special because of the wonderful group we had from New Jersey, USA. Thanks for all the laughs guys, I hope you…